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Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
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A hearty vegetarian lasagna layered with roasted Mediterranean vegetables, creamy ricotta, and rich tomato sauce, perfect for a comforting meal.

Ingredients

Scale
  • 12–15 lasagna noodles, oven-ready or pre-boiled as per package instructions
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3–4 cloves garlic, minced
  • 1 large zucchini, thinly sliced
  • 1 large eggplant, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 cup sliced mushrooms
  • 1 cup fresh spinach
  • 2 cups whole milk ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 4–6 ounces fresh mozzarella cheese, thinly sliced or shredded

Instructions

  1. Preheat your oven to 400°F (200°C). On separate baking sheets, toss the thinly sliced zucchini, eggplant, bell pepper, and mushrooms with a drizzle of olive oil, salt, and pepper. Roast for 15-20 minutes, or until tender and slightly caramelized. Set aside.
  2. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the crushed tomatoes, tomato sauce, chopped basil, oregano, and optional red pepper flakes. Bring to a simmer, then reduce heat to low and let it gently cook while you prepare other components. Season with salt and pepper.
  4. In a medium bowl, combine the ricotta cheese, egg, 1/2 cup Parmesan cheese, and a pinch of salt and pepper. Mix until well combined.
  5. To assemble the lasagna: Spread a thin layer of tomato sauce at the bottom of a 9×13 inch baking dish. Layer with lasagna noodles.
  6. Spread half of the ricotta mixture over the noodles. Top with half of the roasted vegetables and half of the fresh spinach. Drizzle with more tomato sauce and scatter with mozzarella slices.
  7. Repeat the layering process: noodles, remaining ricotta, remaining roasted vegetables, remaining spinach, more tomato sauce, and mozzarella.
  8. Finish with a final layer of noodles, generously covered with tomato sauce and a final scattering of mozzarella and Parmesan cheese.
  9. Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
  10. Let the lasagna rest for 10-15 minutes before slicing and serving. This allows it to set beautifully.

Notes

    Find it online: https://www.masterthecook.com/layered-mediterranean-vegetable-lasagna-with-creamy-ricotta/